When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.

We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.

Serves 2 people.

1 large chicken breast – cut into large chunks

6 Salad potatoes of your choice – sliced in half

1 red & green pepper – sliced

1 red onion – wedges

1 garlic clove – sliced

Tomatoes on the vine – I used Piccolo (my fav)

1 tsp olive oil

Salt & pepper

I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.

Preheat the crisper plate on the crisper setting for 3 minutes

Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.

Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.

Its as easy as that………healthy quick meal in minutes.

The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.

Oh yummy…yummy…yummy! In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.

Makes enough for a medium tub – about 400g

1 can chick peas drained

1 clove garlic – peeled

2 tbsp olive oil

3 tbsp peanut butter

2 tbsp lemon juice

1 tsp sea salt flakes

1 tsp ground cumin

3 tbsp greek yoghurt

1 tsp smoked paprika to serve

Place everything (except paprika) into a food processor and blitz until smooth. If its too thick still add more yoghurt.

Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.

Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.

1 Poussin (500g)

Stock if roasting in a pan.

Marinade:-

1 level tbsp cumin

1 tsp coriander

1 tsp black peppercorns – crushed

1 level tbsp paprika (I used smoked)

Zest and juice of 1/2 lemon

2 tbsp olive oil

Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.

If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.

This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.

Makes 2

2 eggs – separate white from yolk

pinch salt & pepper

tsp chives

1/2 tsp smoked paprika

1/2 tsp dried chilli flakes

Method

Preheat oven to 230 deg and line a baking tray with non stick paper

Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff

Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.

Sprinkle the paprika onto the egg whites

Bake in the oven for approx 3-4 mins

Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.

I seen these on a Pinterest and thought they look yummy…..so here goes…..yep absolutely tasted amazing….I added the paprika for extra flavour.

1 x large Avocado – halved

2 mdium eggs

1 tsp smoked paprika

pepper to taste

1. Heat oven to 210 deg

2. Once halved, scoop a little of the avocado out to make room for the egg. (keep the avocado middles)

3. Crack the egg into the Avocado (careful as some of the white might spill over), sprinkle the tops with paprika and pepper and bake in the oven for approx 12 mins or 10 mins if you like it a bit runny.